As the temperatures rise and the days grow longer, there’s nothing quite like a refreshing and delicious meal to beat the heat. This summer, we’re trading in our heavy, comforting stews and soups for light, flavorful dishes that showcase the best of what the season has to offer. And what better way to do so than with the Instant Pot? The pressure cooker can help you whip up a wide range of summery eats, from classic backyard BBQ favorites to innovative twists on traditional dishes.
In this article, we’ll be sharing 18 refreshing Instant Pot summer recipes that are sure to delight your taste buds and keep you cool as the mercury rises. From seafood and poultry dishes to desserts and drinks, we’ve got something for everyone in our collection of mouthwatering, temperature-controlled culinary delights.
Instant Pot Lemon Garlic Shrimp Pasta
Get ready to experience a flavorful and refreshing take on classic shrimp pasta! This recipe combines succulent shrimp, tangy lemon, and savory garlic with al dente pasta, all cooked to perfection in the Instant Pot.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 8 oz. pasta of your choice (e.g., linguine or fettuccine)
– 2 cloves garlic, minced
– 1/4 cup freshly squeezed lemon juice
– 2 tbsp. olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add garlic and cook for 1 minute, until fragrant.
3. Add shrimp and cook until pink, about 2-3 minutes per side.
4. Add lemon juice, salt, and pepper; stir to combine.
5. Cook pasta according to package instructions (8-10 minutes).
6. Combine cooked pasta with shrimp mixture; toss to coat.
7. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 15-18 minutes
Instant Pot BBQ Pulled Chicken Sandwiches
Get ready for a delicious twist on traditional pulled chicken sandwiches! This recipe uses the Instant Pot to cook tender and juicy chicken in a sweet and tangy BBQ sauce.
Ingredients:
– 2 lbs boneless, skinless chicken breasts
– 1 cup BBQ sauce
– 1/4 cup chicken broth
– 2 tbsp brown sugar
– 1 tsp smoked paprika
– Salt and pepper to taste
– 4 hamburger buns
– Coleslaw and pickles for topping (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add the chicken breasts and cook until browned, about 5 minutes.
3. Add the BBQ sauce, chicken broth, brown sugar, smoked paprika, salt, and pepper to the pot. Stir to combine.
4. Close the lid and set the valve to “SEALING”. Cook on high pressure for 10 minutes.
5. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
6. Shred the chicken with two forks and serve on hamburger buns with coleslaw and pickles (if desired).
Cooking Time: 20 minutes
Instant Pot Summer Vegetable Ratatouille
A flavorful and colorful French-inspired stew that’s perfect for summer, made with a medley of tender vegetables and infused with aromatic herbs. This Instant Pot recipe is quick, easy, and packed with nutrients.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 zucchinis, sliced
– 1 red bell pepper, sliced
– 1 can (14.5 oz) diced tomatoes
– 1 cup vegetable broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Press “Saute” on the Instant Pot and heat oil until shimmering.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add zucchinis, bell pepper, diced tomatoes, vegetable broth, thyme, salt, and pepper.
4. Close lid and set valve to “Sealing”. Cook at high pressure for 5 minutes.
5. Let pressure release naturally for 10 minutes before opening.
Cooking Time: 15 minutes
Serve: Garnish with chopped parsley, if desired. Serve hot over rice, pasta, or as a side dish.
Instant Pot Cold Brew Coffee
Elevate your morning routine with a rich and smooth cold brew coffee made effortlessly in the Instant Pot. This recipe yields a delicious, low-acidity coffee concentrate that’s perfect for hot summer days or as a base for iced coffee drinks.
Ingredients:
– 1 cup coarsely ground coffee beans
– 4 cups water
– Optional: sugar, creamer, or flavorings of your choice
Instructions:
1. Add the ground coffee to the Instant Pot.
2. Pour in the water, making sure that the coffee is completely submerged.
3. Close the lid and ensure the valve is set to “sealing”.
4. Press the “Yoga” button (or “manual mode”) and set the cooking time to 12 hours on high pressure.
5. When the cycle completes, allow the pressure to release naturally for 10 minutes before opening the lid.
6. Strain the coffee concentrate into a separate container using a fine-mesh sieve or cheesecloth.
7. Store in an airtight container in the fridge for up to 2 weeks.
Cooking Time: 12 hours
Instant Pot Hawaiian Pineapple Chicken
Add a tropical twist to your chicken dinner with this sweet and savory recipe that combines the flavors of pineapple, soy sauce, and sesame oil. This easy-to-make dish is perfect for a quick weeknight meal or a weekend gathering.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 can (14 oz) pineapple rings in juice
– 2 tbsp soy sauce
– 2 tbsp honey
– 1 tsp sesame oil
– 1/4 cup chicken broth
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the inner pot until it reads “HOT”.
2. Add the chicken, pineapple rings, soy sauce, honey, sesame oil, and chicken broth.
3. Close the lid and set the valve to “SEALING”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes at high pressure.
4. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
5. Serve hot, garnished with green onions and toasted sesame seeds if desired.
Cooking Time: 15 minutes (including natural release)
Instant Pot Zesty Lime Corn on the Cob
Elevate your grilling game with this refreshing twist on classic corn on the cob! With a burst of citrusy flavor and tender texture, you’ll never go back to plain old grilled corn again.
Ingredients:
– 4-6 ears of corn, husked and silked
– 1/2 cup freshly squeezed lime juice
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Add the corn ears to the Instant Pot in a single layer.
2. In a small bowl, whisk together lime juice, olive oil, garlic, and cumin. Pour the mixture over the corn.
3. Season with salt and pepper to taste.
4. Close the lid and set the valve to “sealing”. Cook on high pressure for 5 minutes, followed by a 10-minute natural release.
5. Open the lid, sprinkle with cilantro if desired, and serve hot.
Cooking Time: 15 minutes (including natural release)
Instant Pot Summer Berry Cobbler
This refreshing dessert is perfect for warm weather gatherings. With just a few ingredients and minimal effort, you’ll have a delicious summer berry cobbler ready to serve.
Ingredients:
– 1 cup mixed summer berries (strawberries, blueberries, raspberries)
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup milk
– 2 tablespoons unsalted butter, melted
– 1 egg, beaten
Instructions:
1. Add berries, sugar, flour, baking powder, and salt to the Instant Pot.
2. Close the lid and make sure the valve is set to “sealing”.
3. Cook on high pressure for 5 minutes, followed by a 10-minute natural release.
4. Open the valve and quick-release any remaining pressure.
5. In a small bowl, whisk together milk, melted butter, and beaten egg.
6. Pour the wet mixture over the cooked berries in the Instant Pot.
7. Close the lid and cook on high pressure for an additional 2 minutes.
8. Let the pressure release naturally for 10 minutes before opening.
Cooking Time: 12 minutes (5 minutes cooking + 10-minute natural release + 2 minutes quick-release)
Instant Pot Creamy Avocado Pasta
Quickly cook al dente pasta and blend with a creamy avocado sauce in the Instant Pot. This recipe is a game-changer for a weeknight dinner!
Ingredients:
– 1 cup pasta of your choice (e.g., spaghetti, linguine)
– 2 ripe avocados
– 1/4 cup heavy cream
– 1 tablespoon butter
– 1 clove garlic, minced
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and melt the butter.
2. Add the garlic and cook for 1 minute until fragrant.
3. Add the pasta and stir to combine with the butter mixture. Cook for 3-4 minutes or until the pasta is al dente.
4. In a blender, combine the cooked pasta, avocado flesh, heavy cream, salt, and pepper. Blend until smooth and creamy.
5. Stir in Parmesan cheese (if using).
6. Serve hot and enjoy!
Cooking Time: 8-10 minutes
Instant Pot Watermelon Gazpacho
Beat the heat with this unique and refreshing Instant Pot recipe! This watermelon gazpacho is a twist on the classic Spanish soup, perfect for a light and healthy meal.
Ingredients:
– 2 cups diced seedless watermelon (about 1 small melon)
– 1 cup diced cucumber
– 1/2 cup diced red bell pepper
– 1/4 cup chopped fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/4 cup chicken or vegetable broth (optional)
Instructions:
1. Add the watermelon, cucumber, bell pepper, cilantro, and jalapeño to the Instant Pot.
2. Pour in the olive oil and add salt and pepper to taste.
3. Close the lid and set the valve to “sealing”. Cook on high pressure for 5 minutes.
4. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
5. Use an immersion blender or transfer the soup to a blender and puree until smooth.
6. Taste and adjust seasoning as needed. If too thick, add broth.
Cooking Time: 15-20 minutes (including pressure release)
Instant Pot Teriyaki Salmon Bowls
Get ready to enjoy a delicious and nutritious meal with these Instant Pot Teriyaki Salmon Bowls! This recipe is perfect for a weeknight dinner or a special occasion, as it’s easy to make and packed with flavor.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1/2 cup teriyaki sauce
– 1/4 cup soy sauce
– 2 tbsp honey
– 2 tbsp rice vinegar
– 2 tsp grated ginger
– 1/4 cup sliced green onions for garnish
– Cooked white or brown rice, for serving
– Sesame seeds and diced scallions, optional
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add the teriyaki sauce mixture (teriyaki sauce, soy sauce, honey, rice vinegar, and grated ginger) to the pot.
3. Place the salmon fillets in a single layer on top of the sauce.
4. Close the lid and set the valve to “SEALING”. Cook at high pressure for 5 minutes.
5. Let the pressure release naturally for 2 minutes, then quick-release any remaining pressure.
6. Serve the salmon with cooked rice and garnish with green onions, sesame seeds, and diced scallions (if using).
Cooking Time: 7 minutes
Instant Pot Mango Coconut Rice Pudding
Get ready to delight your taste buds with this unique and delicious dessert! This creamy rice pudding is infused with the sweetness of mangoes and the richness of coconut, all cooked to perfection in your Instant Pot.
Ingredients:
– 1 cup uncooked white rice
– 3 cups water
– 1 can (14 oz) full-fat coconut milk
– 1 ripe mango, diced
– 2 tablespoons honey
– 1/4 teaspoon salt
– 1 tablespoon unsweetened shredded coconut (optional)
Instructions:
1. Add rice, water, and salt to the Instant Pot.
2. Close the lid and set the valve to “sealing”. Cook on high pressure for 6 minutes.
3. Quick-release the pressure, then open the lid.
4. Stir in coconut milk, honey, and diced mango until well combined.
5. Taste and adjust sweetness or consistency as needed.
6. Serve warm, topped with additional unsweetened shredded coconut if desired.
Cooking Time: 6 minutes at high pressure, plus 10-15 minutes for natural release.
Instant Pot Grilled Peach Chicken
This recipe combines the smoky flavor of grilled chicken with the sweetness of peaches, all in a convenient Instant Pot meal. The result is a juicy, flavorful dish that’s perfect for a quick weeknight dinner.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 ripe peaches, sliced
– 1/4 cup honey
– 1 tsp smoked paprika
– Salt and pepper to taste
– 1 tbsp olive oil
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the chicken breasts and cook until browned, about 3-4 minutes per side.
3. Add the sliced peaches, honey, smoked paprika, salt, and pepper to the Instant Pot.
4. Close the lid and set the valve to “Sealing”.
5. Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes at high pressure.
6. Let the pressure release naturally for 10 minutes before quick-releasing any remaining pressure.
Cooking Time: 20-25 minutes
Instant Pot Summer Squash Soup
Beat the summer heat with this light and refreshing Instant Pot soup recipe that highlights the sweetness of summer squash. This easy-to-make soup is perfect for a quick lunch or dinner.
Ingredients:
– 1 medium-sized yellow summer squash, chopped
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups chicken broth
– 1/2 cup heavy cream (optional)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and melt the butter.
2. Add the chopped onion and cook until translucent.
3. Add the chopped summer squash and cook for 2-3 minutes.
4. Pour in the chicken broth and close the lid.
5. Set the valve to “Sealing” and cook on high pressure for 5 minutes.
6. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
7. Use an immersion blender to puree the soup until smooth (optional).
8. Add heavy cream if desired and season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Instant Pot Spicy Mango Salsa Chicken
This recipe combines the sweetness of mango with the spiciness of jalapeño peppers, all wrapped up in tender and juicy chicken. Perfect for a quick weeknight dinner or a flavorful party appetizer.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 cup diced fresh mango
– 1/2 cup diced red onion
– 1 jalapeño pepper, seeded and finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 1/4 cup chicken broth
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the chopped onion, garlic, and jalapeño; cook until the onion is translucent (3-4 minutes).
3. Add the cumin, salt, and pepper; stir to combine.
4. Add the chicken breasts, mango, and chicken broth. Close the lid and set the valve to “Sealing”.
5. Cook on “High Pressure” for 10 minutes, followed by a 5-minute natural release.
6. Open the lid, check the chicken is cooked through, then serve hot with tortilla chips or as a topping for tacos.
Cooking Time: 15 minutes
Instant Pot Fresh Herb Potato Salad
This creamy potato salad gets a boost of flavor from fresh herbs like parsley and dill, all cooked to perfection in your Instant Pot. Perfect for a light and refreshing side dish or lunch.
Ingredients:
– 3-4 large potatoes, peeled and cubed
– 1/4 cup mayonnaise
– 2 tablespoons chopped fresh parsley
– 1 tablespoon chopped fresh dill
– Salt and pepper to taste
– 2 tablespoons lemon juice
Instructions:
1. Add the potato cubes, mayonnaise, parsley, dill, salt, and pepper to the Instant Pot.
2. Close the lid and set the valve to “sealing”.
3. Cook on high pressure for 5 minutes.
4. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
5. Stir in lemon juice.
6. Serve warm or at room temperature.
Cooking Time: 10 minutes
Instant Pot Strawberry Shortcake Oatmeal
Start your day with a deliciously sweet and comforting oatmeal infused with the flavors of strawberry shortcake.
Ingredients:
– 1 cup rolled oats
– 2 cups water
– 1/4 cup sliced strawberries
– 1 tablespoon honey
– 1/4 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Add oats, water, strawberries, honey, vanilla extract, and salt to the Instant Pot.
2. Close the lid and set the valve to “sealing”.
3. Press the “manual” or “pressure cook” button and set the cooking time to 4 minutes at high pressure.
4. Let the pressure release naturally for 10 minutes before quick-releasing any remaining pressure.
5. Open the lid and stir in the strawberries.
6. Serve hot, garnished with additional sliced strawberries if desired.
Cooking Time: 14 minutes
Instant Pot Tropical Pineapple Pork
Experience the taste of paradise with this mouthwatering Instant Pot Tropical Pineapple Pork recipe, perfect for a quick and delicious meal. Sweet pineapple and tangy citrus come together to create a dish that’s both exotic and comforting.
Ingredients:
– 2 lbs pork shoulder or butt
– 1 cup pineapple chunks
– 1/4 cup brown sugar
– 2 tablespoons soy sauce
– 2 tablespoons freshly squeezed lime juice
– 1 teaspoon ground cumin
– 1/4 teaspoon red pepper flakes (optional)
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Press the “Saute” button on the Instant Pot and brown the pork shoulder in 2 tablespoons of oil.
2. Add pineapple chunks, brown sugar, soy sauce, lime juice, cumin, red pepper flakes (if using), salt, and black pepper. Stir to combine.
3. Close the lid and set the valve to “Sealing”. Cook on High Pressure for 30 minutes + 10 minute natural release.
4. Let the pressure release naturally before opening the lid. Shred the pork with two forks and serve hot, garnished with cilantro leaves.
Cooking Time: 40 minutes
Instant Pot Cool Cucumber Yogurt Soup
Beat the heat with this refreshing Instant Pot soup, perfect for a light and revitalizing meal or snack. This creamy soup combines the sweetness of cucumbers with the tanginess of yogurt.
Ingredients:
– 2 large cucumbers, peeled and chopped
– 1 cup plain Greek yogurt
– 1/2 cup chicken broth
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh dill or parsley for garnish (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add the chopped cucumbers, chicken broth, and lemon juice. Stir to combine.
3. Close the lid and set the valve to “SEALING”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 5 minutes at high pressure.
4. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
5. Open the lid and stir in the Greek yogurt until well combined.
6. Season with salt and pepper to taste.
7. Serve chilled, garnished with fresh herbs if desired.
Cooking Time: 10 minutes
Summary
Stay cool this summer with these 18 refreshing Instant Pot recipes! From classic pasta dishes to sweet treats, these easy and delicious recipes are perfect for hot weather. Try making Instant Pot Lemon Garlic Shrimp Pasta or Instant Pot BBQ Pulled Chicken Sandwiches for a quick and satisfying lunch. Or, go sweet with Instant Pot Summer Berry Cobbler or Instant Pot Strawberry Shortcake Oatmeal. And don’t forget the drinks – like Instant Pot Cold Brew Coffee or Instant Pot Watermelon Gazpacho! Whether you’re cooking for one or feeding a crowd, these recipes are sure to please.
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